How to make Cross-Bridge Rice Noodles

Cuisine: Yunnan Cuisine

Ingredients:

Chicken breast, pork belly, pork kidney , mullet meat, steamed squid, oily fish maw, 20 grams each of ham, coriander, onion, and clean chicken nuggets, 50 grams each of steamed bean skin, cabbage heart, bean tip, green onion, bean sprouts, and mushrooms, 200 grams of rice noodles .

Preparation method:

1. Cut the meat into thin slices, blanch the flavorful ones, rinse and serve on a plate;

2. Separate the remaining ingredients. Blanch in a pot, let cool, then cut into sections and serve on a plate;

3. Chop coriander and green onions and serve with oiled chili peppers and blanched rice noodles;

4. Grill chicken in oil When it is 70% hot, put it into a bowl, pour in the boiled clear soup, add seasonings and serve;

5. When eating, blanch the meat slices until white, add the green vegetables and blanch them slightly, then add the rice noodles and sprinkle Serve with a little chopped green onion and coriander.

Mala Tang

In fact, authentic Chengdu Mala Tang requires a lot of ingredients. When my mother made it, she asked someone to make a list. I glanced at it, and there were probably more than ten. Twenty kinds, maybe. Grind the ingredients into powder, add vegetable oil and braised oil (which is the soup used to cook Sichuan braised vegetables. Because braised vegetables are all meat, the oil floating on the soup after cooking is braised oil, which is very fragrant) and stir-fry. Some also need to add butter. Then add stock and some ingredients and bring to a boil.

I can’t eat authentic Malatang in other places, so I’ll tell you about my own version. I think it’s better than Yin.

Because it is impossible to prepare all the ingredients yourself, I will make chicken hot pot

Ingredients:

Chicken, Pixian bean paste (how much depends on personal preference), dried chili (how much) According to personal preference), Sichuan peppercorns (how much depends on personal preference, I feel more satisfied), pepper, a small amount of aniseed, a small amount of fennel, ginger, green onions, coriander, salt, chicken essence, oil, and various vegetables to be rinsed.

Method:

1. Chop the chicken into pieces, put it in the pot (no need to add oil) and stir-fry until the water is dry

2. Heat the oil in the pot (you can add more oil) , after the oil is boiled, add watercress, chili, pepper and ginger, stir-fry, add chicken pieces, chili and stir-fry, add salt

3. Stir-fry, add water and cook, add pepper, aniseed and fennel , green onions, chicken essence, boil it and rinse it!

4. Plate: Chop the coriander into fine pieces, add chicken essence, and add salt according to personal taste. If you like it spicy, use the oil from the soup pot. If you don’t like it, use the soup in the pot. Mix well and start. La!

Hot pot bottom with sesame seeds

Recipe:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 taels of Sichuan peppercorns, dried chili peppers 4 taels, 1 bag of Pixian watercress, 2 taels of rock sugar, half a catty of ginger, half a catty of garlic, 5 grass fruits, a little fennel, 25 cloves, 5 small pieces of cinnamon, and one tael of chicken essence

Method :

Mix the three oils - add rock sugar and stir-fry over low heat - add Pixian watercress and stir-fry over low heat (at least half an hour). Do not carbonize the sugar, otherwise it will be bitter - add the remaining ( (except traditional Chinese medicine) and stir-fry together until the ginger and garlic are fragrant - divide into 5 pots - add water (preferably bone soup)

Ingredients for pork ribs casserole soup: 100 grams of pork ribs (large ribs) 75 grams of lotus root

Ingredients:

Seasoning: 3 grams of salt, 2 grams of MSG, 5 grams of cooking wine, 5 grams of peanut oil, 10 grams of ginger, 3 grams of appropriate amount of each

1. Wash the ribs and drain them. ;

2. Scrape the skin of the lotus root, smash it with a knife, and then cut it into small pieces;

3. Heat the frying spoon, add a little oil, add the ginger and stir-fry it. Then add the ribs, lotus root, refined salt and cooking wine and stir-fry for a while;

4. Add an appropriate amount of water to the casserole, then transfer the fried ribs and lotus roots to the casserole and bring to a boil over medium heat. Simmer until the ribs are cooked and tender, then add seasonings.